This week's French Fridays with Dorie is a citrus-berry terrine. Take tons of fresh, seasonal fruit and pull it all together with some homemade orange gelatin. This dish was light, refreshing, and oh-so-french. It was a great dessert to enjoy during the summer heat wave. I think I used a little too much fruit because I had trouble cutting my terrine into neat/perfect slices but it tasted great anyway.
11 comments:
Looks wonderful. The return of the Nancy Pan! This looked like a few too many ingredients touching each other for my tastes, but now that I am looking at a few and hearing that it tastes lovely, I might make a very small one. Yours looks pretty.
Really lovely - I am sure with all of those vibrant fruits it tasted good even if it didn't cut cleanly.
I broke out the Nancy Pan for mine, too. It was the perfect size and shape and made for a beautiful terrine!
I made a mess cutting mine, too. Those blackberries tore the whole thing up. Glad it wasn't just me. :-) I don't care what it looked like, when it tasted SO good.
I love how your terrine looks in the pan. Gotta ask...what is a Nancy Pan?
Totally envious of that pan! I thought the exact same thing...every slice looks like stained glass window!
The Nancy Pan was really popular with this one. Used mine too.
also had trouble cutting but the fruit was so good in this.
Looks perfect.
I made this recipe two years ago when Dorie published it in Parade magazine. I used the famous pan and we really loved the combination of fruit and gelatin. Thanks for the great reminder to make this one again, and SOON!
I love the shape of your pan. It looks so elegant! I enjoyed this one.
I had to do a bit of sleuthing to find out the story of the Nancy pan. Lucky Nancy with her vintage pans and the even luckier TWD/FFwD gals who got some to play with! I'm happy you liked this one - I wish I had gotten more fruit into mine!
I had trouble cutting mine, too. Your fruits look wonderful...my kids were not happy that I didn't use blackberries (but they liked the terrine, anyway).
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